| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegan |
Main dish, Stews, Vegan, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant, peeled and cut |
|
|
into 1-inch cubes |
| 1 1/2 |
T |
Fine sea salt |
| 3 |
T |
Olive oil or more as needed |
| 1 |
|
Onion, chopped |
| 2 |
|
Celery ribs, with leaves |
|
|
chopped |
| 1 |
|
Green bell pepper, seeded |
|
|
and chopped |
| 2 |
|
Garlic cloves, minced |
| 3 |
|
Boiling potatoes, cut into |
|
|
1/2-inch thick slices |
| 1 |
|
Unsweetened tomatoes in |
|
|
puree 28 oz |
| 1 |
c |
Vegetable stock |
| 1/8 |
t |
Red pepper flakes, crushed |
| 1/2 |
c |
Fresh basil, chopped OR |
| 1 |
t |
Dried basil |
| 1 |
c |
Mediterranean black olives |
|
|
pitted and chopped |
INSTRUCTIONS
Place the eggplant in a colander and toss with 1 teaspoon of the salt.
Let stand for 1 hour to draw out the bitter juices. Rinse well, drain
and pat dry with kitchen towels. Heat 2 tbs of the oil in a large
saucepan over medium heat. Add the eggplant and cook, stirring often,
until lightly browned, about 4 minutes. (You may have to add a little
more oil if the eggplant sticks). Transfer to a plate and set aside.
Heat the remaining 2 tbs oil in the pan, and add the onion, celery,
bell pepper, and garlic. Cook, stirring often, until softened, about 5
minutes. Stir in the reserved eggplant, the potatoes, the tomatoes
with their puree, vegetable stock, the remaining 1/2 tsp salt, and the
red pepper flakes; if using dried basil, add it now. Bring to a
simmer, then reduce the heat to low, cover and simmer, stirring
occasionally, until the potatoes are tender, about 45 minutes to 1
hour. Stir in the olives and, if using, the fresh basil, and continue
cooking to blend the flavors, about 5 minutes. Serve the stew hot,
warm or at room temperature. From DEEANNE's recipe files From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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